Here’s a classic, detailed egg salad sandwich recipe that makes about 4 sandwiches.
Ingredients
For the Egg Salad
8 large eggs
⅓ cup mayonnaise
1 teaspoon Dijon mustard (optional, for extra flavor)
1 tablespoon finely chopped celery
1 tablespoon finely chopped red onion or green onion
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 teaspoon lemon juice (optional)
1 tablespoon chopped fresh chives, parsley, or dill (optional)
For the Sandwiches
8 slices bread (white, whole wheat, sourdough, or your preferred bread)
Lettuce leaves (optional)
Tomato slices (optional)
Butter (optional)
Step 1: Hard-Boil the Eggs
1. Place the eggs in a saucepan and cover with cold water by about 1 inch (2.5 cm).
2. Bring the water to a boil over medium-high heat.
3. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 10–12 minutes.
4. Transfer the eggs immediately to a bowl of ice water.
5. Let them cool for at least 5 minutes.
Step 2: Peel and Chop
1. Gently crack the eggs and peel them under running water if needed.
2. Pat dry.
3. Chop the eggs into small pieces. For a creamier texture, mash some of the yolks with a fork.
Step 3: Make the Egg Salad
In a mixing bowl, combine:
Chopped eggs
Mayonnaise
Dijon mustard
Celery
Onion
Salt
Pepper
Lemon juice
Fresh herbs (if using)
Mix gently until everything is evenly combined.
Adjust the Texture
Too thick: add 1–2 teaspoons mayonnaise.
Too creamy: add extra chopped egg or celery.
Taste and adjust seasoning as needed.
Step 4: Assemble the Sandwiches
1. Toast the bread lightly if desired.
2. Spread a thin layer of butter on the bread (optional).
3. Add lettuce leaves if using.
4. Spoon a generous amount of egg salad onto 4 slices of bread.
5. Add tomato slices if desired.
6. Top with the remaining bread slices.
Serving Suggestions
Serve with:
Potato chips
Pickles
Fresh fruit
Green salad
Soup
Variations
Crunchy Egg Salad
Add:
Extra celery
Chopped cucumber
Finely diced bell pepper
Spicy Egg Salad
Add:
½ teaspoon hot sauce
A pinch of cayenne pepper
Finely chopped jalapeño
Healthy Version
Replace some or all of the mayonnaise with:
Greek yogurt
Mashed avocado
Storage
Store egg salad in an airtight container in the refrigerator for up to 3 days. Do not leave it at room temperature for more than 2 hours.
Quick ratio: For every 4 eggs, use about 2–3 tablespoons mayonnaise, a pinch of salt, and a little pepper. This makes it easy to scale the recipe up or down.